Hwang Jin-sun's Ma-ui Sangsu
A spicy, savory Sichuan-style glass noodle dish featuring minced pork stir-fried on blanched glass noodles, resembling ants climbing a tree.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since the noodles will be stir-fried again in the pan, avoid overcooking them during blanching—just barely cook them through.
- If the pan isn’t properly coated with oil, the noodles may stick easily, so ensure a generous layer of oil is applied.
- Avoid prolonged high-heat cooking, as it can cause the oil-based seasonings to evaporate; stir-fry quickly for best results.
Recommended for
- Those who enjoy spicy, salty, and unique glass noodle dishes.
- Those looking to try something different from regular japchae, seeking a new Chinese-style recipe.
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